1 whole Sugar cube or Simple syrup
3 dashes Creole bitters
1 ½ parts Rye whiskey
1 dash Absinthe or Anise liqueur
2 parts Hard cider or Cider
Place a sugar cube (or simple syrup) at the bottom of a mixing glass and saturate with the bitters. Muddle if using a sugar cube. Add ice and rye whiskey and stir well.
Meanwhile, place a dash of absinthe (or anise liqueur) in a short glass, and swirl to coat. Discard the excess, and fill the glass with ice. Strain the mixture into the glass and top with cider. Garnish with a lemon twist.
